my love of Brussels sprouts and things on bread December 14, 2015

This recipe is pretty much a mashup of all my current favorite things in life: throwing things on flatbreads, recipes that are hardly recipes at all, cheese and Brussels sprouts. It’s a versatile little flatbread that you can make with whatever type of base you have easily available to you – the naan here can sub out for pita breads or another store-bought product. If you wanna get fancy or have extra time, make your own. This is all about the flavor combo on top: creamy pungent Brie with crunchy shredded Brussels sprouts. The pomegranate seeds and mint add that pop of color and freshness. These lovelies come together in about 20 minutes total and that includes the baking time. Snag these ingredients and have them on hand for a quick holiday lunch or appetizer for gatherings.

Easy Brussels Sprout and Brie Flatbreads – makes 3 

• 3 naan flatbreads (plain – not garlic flavor!) – you can use naan, frozen flatbreads, pita breads, etc. I used these frozen Tandoori Naan from Trader Joe’s
• 1 tbsp. olive oil or melted butter
• 1 large wedge/wheel of Brie – I used a slicing Brie from Trader Joe’s 
• 2 cups shredded Brussels sprouts – you can do this by hand or have the food processor do it for you
• 1 cup pomegranate seeds
• 1/4 fresh picked mint leaves
• Sea salt and fresh ground pepper

– Preheat oven to 400F. While the oven is warming up, slice 1/4 inch slices of Brie and set aside. On a sheet pan, lay out the naan and brush the crusts with a bit of oil or butter. Warm them through for 4-5 minutes until they start to toast up and get golden. Carefully remove the sheet pan and lay the Brie cheese on each of the 3 flatbreads – for the slicing Brie I used, this was 6-7 slices per flatbread for nice, even coverage. Divide the shredded Brussels between the flatbreads and scatter across the top of the cheese. Place them back in the oven and bake for 6-7 more minutes until the cheese melts – you could also do this under the broiler for a few minutes if you want char on the sprouts. Once melty, remove from the oven. Sprinkle the pomegranate seeds and mint over the top of each and season with salt and pepper. Serve immediately.

All Images & Content Copyright © 2020 Tami Hardeman.